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Who said leftovers have to go to waste? Just think ahead and you can make three meals based on one day’s cooking

In an age of back-to-back TV cookery shows and forests of celebrity cookbooks, there’s always something new to tickle our taste buds and tempt us into the kitchen. But in our rush to put the latest creations on the dining-room table, there is a less glamorous, more old-fashioned skill that we tend to overlook – the art of menu planning.

So encouraged are we to be spontaneous in the kitchen nowadays that even the words themselves sound dated. We tend to shop with separate, unconnected recipes in mind, and when we get home we cook those meals and bin the